My hubby is a banana fiend, so I’ve tried a ton of delicious banana bread recipes! He’ll consume them in any form, including toast, shakes, ice cream, yogurt, and many more. He is my primary taster when it comes to banana bread. This one has a Nutella® swirl for added flavor.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- cooking spray
- 1 cup white sugar
- ½ cup butter
- 6 ripe bananas, mashed
- 2 eggs, beaten
- 1 ½ cups cake flour
- 3 tablespoons cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
- ½ teaspoon vanilla extract
- ½ cup chocolate-hazelnut spread (such as Nutella®)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
- Cream sugar and butter together in a bowl. Add bananas and eggs; mix well. Sift 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt into the butter mixture and stir to combine. Add chocolate chips and vanilla extract. Pour 1/2 the batter into the prepared pan.
- Add chocolate-hazelnut spread to the pan and spread it out. Add remaining batter evenly on top. Swirl a knife through the mixture.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes, depending on your oven.
- Let banana bread cool in the pan for 5 minutes. Transfer to a plate and let it cool another 10 to 15 minutes before serving.
Nutrition Facts
| Calories | 428 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 336 mg |
| Sugars | 40 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |